http://www.ramenlicious.com/recipes/shiitake-pork-ramen.html
The soup broth (Dashi):
1. Soak the Shiitake mushrooms in water for 30 minutes.
2. Put the Shiitake and water in a cooking pot.
3. Heat it (Medium heat).
4. Turn off the heat when the water comes to a boil.
5. Let it stand for 30 minutes.
6. Remove the Shiitake mushrooms with a strainer.
The noodles:
7. Put 2 cups of water in a cooking pot and bring to a boil.
8. Once the water is boiling add your ramen noodles.
9. Wait 2-3 minutes until the noodles are tender and separated.
10. Take off the water with the strainer.
The recipe:
11. Put the egg in a cooking pot, covering it with 1-2 inches of water.
12. Bring to a boil. As soon as the water boils, turn off the heat. Let it sit for 10 minutes, then peel it. Cut the egg in half lengthwise.
13. Put your noodles in the hot soup broth.
14. Add the cooked pork slices, the dried kelp, the egg, the scallions and the bamboo shoots.
15. If you don't want to lose them, you can add the shiitake mushrooms that you used to make your Dashi!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (815g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 210 | ||
Calories from Fat: 67 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 526.8mg | 18 % | |
Potassium 318.4mg | 8 % | |
Total Carbohydrate 31.6g | 9 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 29.1g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 210
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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